Chloride

Chloride is an essential vital mineral that is needed for both human and animal life.  Without chloride, the human body would be unable to maintain fluids in blood vessels, move muscles. As a major electrolyte mineral in the body, chloride performs many roles and is rapidly excreted from the body.

Digestion

Chloride combines with hydrogen in the stomach to make hydrochloric acid, a powerful digestive enzyme responsible for the breakdown of proteins, absorption of metallic minerals.

Balance the pH

An exchange between chloride and bicarbonate within red blood cells and the plasma helps balance the pH and transport of carbon dioxide, a waste product of respiration, from the body.

Transport nerve impulses

Chloride with sodium and potassium helps the nervous system to transport the. Chloride may also help allow electrical impulses throughout the body.

Filtration

Kidneys excrete or retain chloride, mainly as sodium chloride, to either keep or remove the body acids.

Sources of chloride

Healthier chloride sources include kelp (seaweed), ionic trace minerals, olives, rye, whole grains, lean meat, legumes, nuts, and seeds.

Herb, green olive, and buttermilk cornbreads

Ingredients

  • Melted butter 25g, plus extra for greasing
  • Plain flour 200g
  • Cornmeal or polenta 100g
  • Baking powder 2 tsp
  • Salt ½ tsp
  • Sugar 1 tsp
  • Buttermilk 284ml
  • Gruyère 75g, grated
  • Pitted green olives 50g, roughly chopped
  • Mixed herbs finely chopped to make 4 tbsp (such as basil, parsley, and dill)

Method

  • Heat the oven to 200C/fan 180C/gas 6 and butter the mini loaf tins. Mix the flour, polenta, baking powder, salt, and sugar. In another bowl or jug, whisk the buttermilk, eggs, and butter with 1 tbsp water, then stir this into the dry ingredients until well mixed. Add most of the grated gruyère, chopped olives, and herbs and fold through.
  • Divide the mixture between the loaf tins and scatter with the remaining cheese, olives, and herbs.
  • Bake the loaves for 20 minutes, or until golden and risen (if using the larger tins, they may need 22). Check with a skewer – they’re done when it comes out clean. Leave to cool in the tins for 15 minutes, then carefully turn out and cool on a wire rack, or eat with extra butter while still oven warm.

Nutrient profile

  • Calories 218kcal
  • Carbs 29g
  • Protein 4g
  • Fat 9g  Cholesterol: 49mg
  • Sodium 129mg
  • Potassium 134mg
  • Fiber 1g
  • Sugar 11g 
  • Vitamin A 310IU 
  • Calcium 49mg  I
  • Iron 1.1mg
  • Chloride 1mg

References

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